Chicken Liver and Avocado Salad

Ingredients

500 g chicken (liver)

1 avocado

1 napa cabbage

5 tomatoes

4 eggs

1 lemon juice

For the dressing:

5 tbsp mayonnaise

2 tbsp ketchup

1 tbsp cognac

Salt to taste

Wash the liver, cut into medium-sized pieces, season with salt, and fry in vegetable oil over high heat for 4-5 minutes, stirring constantly. Set aside.

Cut the napa cabbage (only the outer leafy part) into strips and arrange on a platter. Slice the avocado and arrange on top of the cabbage. Drizzle with lemon juice.

 Cut the eggs into quarters and the tomatoes into 6 pieces each. Place them on top of the avocado, leaving a space in the center. Place the liver in a mound in the center.

Prepare the dressing. Drizzle some over the salad, and serve the rest in a gravy boat so everyone can add their own dressing to their own plate.

Enjoy!